tag:blogger.com,1999:blog-66872235893374200632024-03-18T21:52:14.727-07:00The Not So EpicureousMelissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6687223589337420063.post-36637100134071553442009-07-30T05:27:00.000-07:002009-07-30T05:58:49.680-07:00Creamy Noodle Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroNiEXkFZPJVvzpWnIf3j8v8zFTR4t_uqzv54IGagoHJCI7pvBy00HPDZ5W-yTBnrdaDqBrnvw5Kxg3MzP7WVbM8zUndyPZoipE4_81TUrdoJ-vDrZB99RmwTZKsseNaMWzFGJQqKeJ0/s1600-h/Creamy_Noodle_Bake_and_Spinach_Salad_001.jpg"><img id="BLOGGER_PHOTO_ID_5364236683027276834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroNiEXkFZPJVvzpWnIf3j8v8zFTR4t_uqzv54IGagoHJCI7pvBy00HPDZ5W-yTBnrdaDqBrnvw5Kxg3MzP7WVbM8zUndyPZoipE4_81TUrdoJ-vDrZB99RmwTZKsseNaMWzFGJQqKeJ0/s320/Creamy_Noodle_Bake_and_Spinach_Salad_001.jpg" border="0" /></a><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEuOMUmsa4uqN86T_xxKKaoPw7IPB1pTSLD3UBALlEGGCnlciK7lX9NqCZ3EMJdx9d8cuozVUNZP10M0LSeOh8xI4wzoyenkclXAkpbbryK8lQLz7JFmEksLljU8fARVT1Mun_mlTu3E/s1600-h/Creamy_Noodle_Bake_and_Spinach_Salad_001.jpg"></a></p><br /><div align="center"><span style="font-size:130%;"><span style="font-size:180%;"></span></span></div><div align="center"><span style="font-size:130%;"><span style="font-size:180%;"></span></span></div><div align="center"><span style="font-size:130%;"><span style="font-size:180%;"></span></span></div><div align="center"><span style="font-size:130%;"><span style="font-size:180%;"></span></span></div><div align="center"><span style="font-size:130%;"><span style="font-size:180%;">Creamy Noodle Bake </span></span></div><br /><br /><span style="font-size:130%;">Yi</span>eld: 4<br /><a href="http://100mile.foodtv.ca/find" target="_blank"></a><a href="javascript:window.print()"></a><br /><br /><br />Ease of Preparation: EasyPrep<br /><br /><br /><br /><br /><br />Time: 20 minutes<br /><br /><br /><br /><span style="font-size:130%;">Ingredients:</span><br /><br /><br /><br />2 pounds (900 gms) Extra Lean Ground Beef<br />2 cans Tomato Soup (10 oz / 284 ml Each)<br />2 tsp Mrs.Dash Italian Seasoning<br />2/3 cup Water<br />3/4 lb. Broad Egg Noodles (340 gms) like No Yolk brand<br />2 cans Cream of Mushroom Soup (10 oz / 284 ml each)<br />1 x Soup Can Filled with 1% Milk<br />1/2 Mushroom Soup Mixture<br />1/3 Cooked Noodles<br />1/2 the Meat Sauce<br />1 cup Shredded Light Cheddar Cheese<br />1/3 Cooked Noodles<br />Remaining Mushroom Soup Sauce<br />Remaining Noodles<br />Remaining Meat Sauce<br />1 cup Shredded Mozzarella Cheese, Part-Skim<br /><br /><br /><br /><br /><br />*it says it yields 4 but it made more than that. Landon and I ate it for dinner and then I had enough for Brian's lunch as well as 3 daycare kids lunch the next day and there is still 1/2 a casserole (9x13) left over.<br /><br /><br /><br /><br /><br /><br /><br /><br />I found this recipe at <a href="http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8076"><em><strong>foodtv.ca</strong></em></a>. I found this site through an application on my blackberry for the food network and it happens to be out of Canada so some of the terms and measurements are a little different. I have found some other recipes I am going to be trying within the next week so check back for new recipes.Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-8058270478056925922009-04-08T17:06:00.000-07:002009-04-09T10:38:32.391-07:00Tex Mex Taco Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0k1ojKBWMHrTZ8Zk86Rg8UCAdS3a2vFzTuGzC1gn7gI21lpKf6ADvkdo-IT3S5Cjy3m1-n6pr6VUgk3QAEcAfTNPTM0gXb1a4i5vf64c4nZsb0b6VciDju_j4hPPAv9K8E2MfcQSVoY/s1600-h/Tex-Mex-Taco-Dinner-1685.jpg"><img id="BLOGGER_PHOTO_ID_5322477305966195154" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0k1ojKBWMHrTZ8Zk86Rg8UCAdS3a2vFzTuGzC1gn7gI21lpKf6ADvkdo-IT3S5Cjy3m1-n6pr6VUgk3QAEcAfTNPTM0gXb1a4i5vf64c4nZsb0b6VciDju_j4hPPAv9K8E2MfcQSVoY/s200/Tex-Mex-Taco-Dinner-1685.jpg" border="0" /></a> Again I decided to try a recipe from the Spring <a href="http://www.kraftfoods.com/kf/FoodFamilyArchive/magarchive/magazine_archive.aspx"><em><strong>Kraft Food Magazine</strong></em> </a>that I received last week. This one is also delicious! I ate it with sour cream and that was YUMMY! I bet it would be good rolled up in tortilla like a burrito! Hope you enjoy as much as I did!<br /><br /><span style="color:#ff6600;">PS: I took some leftovers today and wrapped it in a tortilla with black beans and lettuces and it was delicious!</span><br /><br /><br /><br />Prep Time: 5 min Total Time: 23 min Makes: 4 servings, 2 cups each<br /><br /><br /><br /><br /><br /><br />What You Need!<br /><br /><br /><br />1 lb. extra lean ground beef<br />1 Tbsp. chili powder<br />1 cup fat-free reduced-sodium chicken broth<br />1 cup water<br />2 cups instant white rice, uncooked<br />1/2 cup CHEEZ WHIZ Cheese Dip<br />2 cups shredded lettuce<br />1 large tomato, chopped<br /><br /><br /><br />Make It!<br /><br /><br /><br />BROWN meat in large skillet.<br /><br /><br /><br />ADD chili powder, broth and water; stir. Bring to boil.<br /><br /><br /><br />STIR in rice and Cheez Whiz; cover. Simmer on low heat 5 min., stirring occasionally.<br /><br /><br /><br /><br /><br />Serve topped with lettuce and tomatoes.<br /><br /><br /><br />Kraft Kitchens Tips:<br /><br /><br /><br />Special Extra<br />BREAKSTONE'S or KNUDSEN Sour Cream makes a great topping for this dish.<br /><br /><br /><br />Family Fun<br />No need to use serving utensils. Serve with tortilla chips instead of forks!<br /><br /><br /><br /><br /><br />*<em>this recipe is from Kraft Foods*</em>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-54847545733415199872009-04-07T10:17:00.000-07:002009-04-07T10:30:56.306-07:00Pasta Pronto Italiano<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R-AFNAzgsWFCgCr1pxgpw-_JhPdGvtK5AFE-aHyaH1tbwWKPPyY8Mh7sK6MnWpv8QvEuV00tjqq9Faf87K3iYQvSeMuLRIOQ4aUJ1W3iRJtzgcUwDc2sJYtP3e6C12o9qF0DlYGWUQs/s1600-h/Pronto-Pasta-Italiano-53409B.jpg"><img id="BLOGGER_PHOTO_ID_5322000933285649170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 307px; CURSOR: hand; HEIGHT: 204px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R-AFNAzgsWFCgCr1pxgpw-_JhPdGvtK5AFE-aHyaH1tbwWKPPyY8Mh7sK6MnWpv8QvEuV00tjqq9Faf87K3iYQvSeMuLRIOQ4aUJ1W3iRJtzgcUwDc2sJYtP3e6C12o9qF0DlYGWUQs/s320/Pronto-Pasta-Italiano-53409B.jpg" border="0" /></a> I received my new <a href="http://www.kraftfoods.com/KF/FOODFAMILYARCHIVE/MAGARCHIVE/magazine_archive.aspx"><em><strong>Kraftfoods magazine</strong></em> </a>in the maile the other day and I saw lots of recipes that look yummy! I decided to try this one the other night and I thought it was very good! I hope you think the same.</div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KHtT2vNo6GFEgVBn5lXrFNF1onLzPYAqkaHuhJWQC7GI1dF5cKSliVOWrJ9JPRnSb3eYdkG9AItZ_KwVV_egKOk_D29R3wwSNlFJDx7_B0zt598WlRKVtFUqa5mkl2akjXZ1uOAtnKQ/s1600-h/KF_FF_Spring09cover_93x122.jpg"><img id="BLOGGER_PHOTO_ID_5322002546653087938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 93px; CURSOR: hand; HEIGHT: 122px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KHtT2vNo6GFEgVBn5lXrFNF1onLzPYAqkaHuhJWQC7GI1dF5cKSliVOWrJ9JPRnSb3eYdkG9AItZ_KwVV_egKOk_D29R3wwSNlFJDx7_B0zt598WlRKVtFUqa5mkl2akjXZ1uOAtnKQ/s200/KF_FF_Spring09cover_93x122.jpg" border="0" /></a><br /><div></div>Spring 09<br /><div><br /></div><br /><div> </div><div> </div><div> </div><div> </div><div>Prep Time: 5 min Total Time: 20 min Makes: 4 servings, 1-1/2 cups each<br /></div><br /><div><br /></div><br /><div>What You Need!</div><br /><div><br /></div><br /><div><br />1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner<br />1 lb. lean ground beef<br />1 jar (15 oz.) pizza sauce<br />1/2 cup KRAFT Pizzeria Shredded Four Cheese<br /></div><br /><div><br /></div><br /><div>Make It!</div><br /><div><br /></div><br /><div><br />PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary. </div><br /><div><br /></div><br /><div><br />ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt. </div><div> </div><div> </div><div><em>*this recipe is comlements of Kraft Food and Family*</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-10111490436558596602009-02-19T10:56:00.000-08:002009-02-19T11:08:38.835-08:00Taco Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnW817hRekSoclaHoLLx1cx26BVKM_mu1aGP_1qDPnrXf49bTmRMd4Xs0b7fAKjtGz6tqU6nKClLDTVXvwa5_ulmNkHCscXPlEbtzVgBMlKUPdSfTItggKtTZgFMRIOYauwnO_TgsbDs/s1600-h/tacorecipe.gif"><img id="BLOGGER_PHOTO_ID_5304586962593148642" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 147px; CURSOR: hand; HEIGHT: 162px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnW817hRekSoclaHoLLx1cx26BVKM_mu1aGP_1qDPnrXf49bTmRMd4Xs0b7fAKjtGz6tqU6nKClLDTVXvwa5_ulmNkHCscXPlEbtzVgBMlKUPdSfTItggKtTZgFMRIOYauwnO_TgsbDs/s320/tacorecipe.gif" border="0" /></a><br /><div>This is from the back of the <a href="http://www.blogger.com/www.ortega.com"><strong><em>Ortega</em></strong></a> box of 12 taco shells and their website. I didn't have the taco sauce when I decided to make this so I found a recipe on how to make it and it ended up being perfect! I will give you the link to the taco sauce recipe in the recipe itself.<br /><br /><br />1 pound ground beef<br />1 small onion, chopped<br />2 cloves garlic, finely chopped<br />1 cup water<br />1/2 cup <a title="ORTEGA Thick & Smooth Taco Sauce - Medium" href="http://www.ortega.com/products/taco_sauce.asp"><strong><em>ORTEGA Thick & Smooth Taco Sauce - Medium</em></strong></a>, or <a href="http://www.recipezaar.com/Taco-Bell-Taco-Sauce-60254"><em><strong>homemade taco sauce</strong></em></a><br />4 ozs. <a title="ORTEGA Diced Green Chiles" href="http://www.ortega.com/products/chiles.asp"><strong><em>ORTEGA Diced Green Chiles</em></strong></a><br />1 can (2.25 oz.) sliced ripe olives, drained, divided<br />1 package <a title="ORTEGA Taco Seasoning Mix - Regular" href="http://www.ortega.com/products/seasoning.asp"><em><strong>ORTEGA Taco Seasoning Mix - Regular</strong></em></a><br />1 package (4.5 oz) <a title="ORTEGA Taco Shells (12 ct)" href="http://www.ortega.com/products/shells.asp"><em><strong>ORTEGA Taco Shells (12 ct)</strong></em></a><em><strong>,</strong></em> broken<br />2 cups shredded mild cheddar cheese, divided<br />1/4 cup chopped tomatoes (optional)<br />1/8 cup sliced green onions (optional)<br /><br />Directions<br />PREHEAT oven to 375° F.<br /><br />COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.<br /><br />LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted.<br /><br />Top with remaining olives, tomatoes and green onions.<br /><br />I omitted the olives, tomatoes and green onion but I added shredded lettuce and sour cream on top of my bowl and it made it very YUMMY! Thanks Ortega!</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-60643212909167377852009-01-12T12:07:00.000-08:002009-04-09T10:39:10.765-07:00Chicken and Wild Rice Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ56JJ3z4f4WCkKjKEBqQjTlVDVr0cMlhhi9UXGeBGb1Rsy8oG0gPm2ORq87O2tqgnf5uXx37zrpC6kY4D_MQnaeSbyebWS8AtZgkkvBB2YuXKrqV6MA370A8bvS0DkSIh1KvolBedjxE/s1600-h/chickenwildricesoup.jpg"><img id="BLOGGER_PHOTO_ID_5290502918049845874" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 118px; CURSOR: hand; HEIGHT: 83px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ56JJ3z4f4WCkKjKEBqQjTlVDVr0cMlhhi9UXGeBGb1Rsy8oG0gPm2ORq87O2tqgnf5uXx37zrpC6kY4D_MQnaeSbyebWS8AtZgkkvBB2YuXKrqV6MA370A8bvS0DkSIh1KvolBedjxE/s320/chickenwildricesoup.jpg" border="0" /></a><br /><div><br /><br /><br />4 chicken breasts, cooked and cubed</div><br /><div>2 boxes UNCLE BEN'S® long grain and wild rice with herbs and seasonings (Original) (fast cook is great for decreased cooking time!)</div><br /><div>2 cans cream of celery soup (I like cream of mushroom better, Cream of chicken can be used)</div><br /><div>Milk<br /></div><br /><div>Cook rice according to package directions. In large pan, combine soup and 2 soup cans milk. Add rice and chicken, stirring well. Add additional milk to thin as desired.</div><br /><p></p><p></p><p>*I got this recipe from a former patient when I worked in Physical Therapy*</p>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-8899561372221813552008-10-14T10:47:00.000-07:002008-10-14T11:00:40.638-07:00Cheesy Chicken and Rice Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzS3rw9MTtRM0S6kCD_fRBAsDLYh6fcyiSkOnv1CfzkTfKwXC3CB9NcoosULuT0jRNkxjtHCZgdzkpMz-nYgx5YNTsY8f4ShyphenhyphenXcp-Tni5yJv2pvuAXUjfSTUyoU_Eh0_KZIS0AM7Z-NRQ/s1600-h/chickenandrice.jpg"><img id="BLOGGER_PHOTO_ID_5257068802077599794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzS3rw9MTtRM0S6kCD_fRBAsDLYh6fcyiSkOnv1CfzkTfKwXC3CB9NcoosULuT0jRNkxjtHCZgdzkpMz-nYgx5YNTsY8f4ShyphenhyphenXcp-Tni5yJv2pvuAXUjfSTUyoU_Eh0_KZIS0AM7Z-NRQ/s320/chickenandrice.jpg" border="0" /></a><br /><div><br />Campbell's® Cheesy Chicken & Rice Casserole<br />From: Campbell's Kitchen<br /></div><br /><div>Prep: 5 minutes</div><br /><div>Bake: 50 minutes</div><br /><div>Stand: 10 minutes<br /></div><div></div><div></div><div>Serves: 4<br /></div><br /><div></div><br /><div>Ingredients:<br /></div><div>1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)</div><br /><div>1 1/3 cups water </div><br /><div>3/4 cup uncooked regular long-grain white rice</div><br /><div>1/2 tsp. onion powder</div><br /><div>1/4 tsp. ground black pepper </div><br /><div>2 cups frozen mixed vegetables </div><br /><div>4 skinless, boneless chicken breasts halves</div><br /><div>1/2 cup shredded Cheddar cheese<br /></div><br /><div></div><br /><div></div><br /><div></div><br /><div>Directions:<br /></div><div></div><div></div><div></div><div> </div><div>Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.<br /></div><div></div><div></div><div>Top with the chicken. Season the chicken as desired. Cover.<br /></div><div></div><div> </div><div>Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. </div><div></div><div></div><div></div><div></div><div> </div><div>Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.<br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.<br /></div><div></div><div></div><div></div><div></div><div></div><div> </div><div>Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.<br /></div><div></div><div>Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.<br /></div><div></div><div> </div><div>Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div>This recipe is courtesy of <a href="http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=27173&page=4&index=33&SearchText=chicken+and+rice&LastIndex=false"><em><strong>Campbell's Kitchen</strong></em></a></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-4776361407320500502008-09-08T11:12:00.000-07:002008-09-08T12:08:56.622-07:00Crock Pot TipsIn my crock pot book that I get most of my crock pot recipes are tips on using the crock pot as well as some secrets to making things easier and more flavorful or on the other hand not too flavorful. I thought I would share them with you in case there are somethings you didn't know or that might make your experience with the crock pot more pleasurable. Some of these tips you may have already known but hopefully I give you at least one tip you didn't know that might help in your slow cooker experience.<br /><br />1. <em>Leave the lid on while the slow cooker cooks. The steam that condenses on the lid helps cook the food from the top. Every time you take the lid off, the cooker loses steam. After you put the lid back on, it takes 20 minutes to regain the lost steam and temperature. That means it takes longer for the food to cook.</em><br /><em></em><br />2. <em>A slow cooker is great for taking food to a potluck even if you didn't prepare it in the cooker.</em><br /><em></em><br />3. <em>The great thing about using a slow cooker in hot weather is that it doesn't heat up you kitchen like an oven does.</em><br /><em></em><br />4. <em><span style="color:#6600cc;">ONE HOUR ON HIGH EQUALS ABOUT 2 TO 2 1/2 HOURS ON LOW.</span></em><br /><em><span style="color:#6600cc;"></span></em><br /><span style="color:#cc0000;">5. <em>A slow cooker provides enough warmth to raise dough.</em><br /><em></em><br /></span><em>6. You may want to revise herb amounts when using a slow cooker. Whole herbs and spices INCREASE their flavoring power, while ground spices tend to lose some flavor. It's a good idea to season to taste before serving.</em><br /><em></em><br />7.<em> Most slow cookers perform best when more than half full.</em><br /><em></em><br />8. <em>Milk products such as cream, milk, and sour cream can curdle and separate when cooked for long periods of time. Add them during the last 10 minutes if cooking on high or during the last 20-30 if cooking on low.</em><br /><em></em><br />9. <em>Liquids don't boil down in a slow cooker. At the end of the cooking time, remove the cover, set dial to high and allow liquid to evaporate, if the dish is soup-ier than you want.</em><br /><em></em><br />10. <em>To get the best flavor, saute vegetables or brown meat before placing in slow cooker to cook.</em><br /><em></em><br />11. <em>Roasting bags work well in the slow cooker. Simply fill with meat and vegetables and cook as directed in slow cooker recipes. Follow manufacturer's directions for filling and sealing bags.</em><br /><em></em><br />12. W<em>hen cooking meats and vegetables together, especially when cooking on low, place the vegetables on the bottom where they will be kept moist.</em><br /><em></em><br />13. <em>If cooked rice is called for, stir in raw rice with the other ingredients. Add 1 cup extra liquid per cup of raw rice. Use long grain converted rice for best results in all day cooking.</em><br /><em></em><br /><span style="color:#009900;">14. <em>Put your cooker meal together the night before you want to cook it. The following morning put the mixture in the slow cooker, cover and cook.</em><br /><em><span style="color:#ffcc00;"></span></em></span><br /><span style="color:#cc0000;">15. <em>"high" on most slow cookers is approximately 300 degrees Fahrenheit. Low is approximately 200 degrees.</em><br /><em></em><br /></span>16. <em>A slow cooker set on low does not burn food and will not spoil a meal if cooked beyond it's designated cooking time.</em><br /><em></em><br />17. <em>Cooked pasta and rice should be added the last 1-1 1/2 hrs of cooking time to prevent them from disintegrating.</em><br /><em></em><br />18. <em>Decrease onion amount when adapting range top recipes to slow cooker recipes because the onion flavor usually gets stronger.</em><br /><em></em><br />19. <em>You can use a 2 lb coffee can, 2 -1 lb coffee cans, 2 16 oz vegetable cans, a 6-7 cup mold, or a 1 1/2 qt baking dish for "baking" cakes in a slow cooker. Leave the cooker lid slightly open to let extra moisture escape.</em><br /><em></em>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-65753082678693664922008-09-05T12:00:00.000-07:002008-09-05T12:06:09.664-07:00Breakfast Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyJdhdy007j6j3tKPhejpJh0leXOrh9t2rTPeZTTdsI7URqCRfsYMEOvy8Z3dXkBYGipVjAtLMDKfWolTtLUOn7f_P1yIoIRl07jN-lNFIMxtA0lLzf8ggPY8DrSIi12HvQu9C4f3XLA/s1600-h/breakfast+pizza.jpg"><img id="BLOGGER_PHOTO_ID_5242615363105411186" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyJdhdy007j6j3tKPhejpJh0leXOrh9t2rTPeZTTdsI7URqCRfsYMEOvy8Z3dXkBYGipVjAtLMDKfWolTtLUOn7f_P1yIoIRl07jN-lNFIMxtA0lLzf8ggPY8DrSIi12HvQu9C4f3XLA/s320/breakfast+pizza.jpg" border="0" /></a><br /><div>1 lb hot or mild sausage</div><br /><div>1 pkg (8) refrigerated crescent rolls)</div><br /><div>1 cup frozen loose-pack hash browns, thawed (can use southern style)</div><br /><div>1 cup shredded cheddar cheese</div><br /><div>5 eggs</div><br /><div>1/4 cup milk</div><br /><div>1/8 tsp pepper</div><br /><div>1/2 tsp salt</div><br /><div>2 tbsp grated Parmesan cheese</div><br /><div></div><br /><div></div><br /><div></div><br /><div>Preheat oven to 375. Cook and drain sausage, breaking up lumps.</div><br /><div></div><br /><div>Separate rolls and fan out to cover bottom of ungreased 12 in pizza pan. Press over bottom of pan, sealing any cracks. Sprinkle with sausage, potatoes, and cheese.</div><br /><div></div><br /><div>Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. </div><br /><div></div><br /><div>Bake 25-30 min.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-33212136893792450052008-09-05T11:47:00.000-07:002008-09-05T11:59:52.832-07:00Husband"s Delight<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxC8ZHBytCXLXOJGh3GfCanKNHwkTXIeeEP8hrxOZprd8TtTVhNtbGJ70n9qS9aMX0eEOIkocTbpmkok4iDy9VV_6-byQMdY97HSEJQ84vWNSRqRmSs3lLEHojp1GgJbD8Kgdkjt3SMA/s1600-h/husband'sdelight.jpg"><img id="BLOGGER_PHOTO_ID_5242613705254008114" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxC8ZHBytCXLXOJGh3GfCanKNHwkTXIeeEP8hrxOZprd8TtTVhNtbGJ70n9qS9aMX0eEOIkocTbpmkok4iDy9VV_6-byQMdY97HSEJQ84vWNSRqRmSs3lLEHojp1GgJbD8Kgdkjt3SMA/s320/husband'sdelight.jpg" border="0" /></a><br /><div>1 lb ground beef</div><br /><div>1 garlic clove or 1/4 tsp garlic powder</div><br /><div>1 tsp salt</div><br /><div>1 tsp sugar</div><br /><div>pepper to taste</div><br /><div>2 sm cans tomato sauce</div><br /><div>spring onions finely chopped</div><br /><div>1-3oz pkg cream cheese</div><br /><div>1 small carton sour cream</div><br /><div>8 oz small noodles cooked and drained. ( I use egg noodles)</div><br /><div>3/4 cup grated cheddar cheese</div><br /><div></div><br /><div></div><br /><div>Brown beef, drain. Add next 5 ingredients. Cover and simmer about 15 min. Mix onions with cream cheese, sour cream, and noodles. Pour into greased baking dish, top with cheese. Bake for 20 minutes to heat through in 350 degree oven. Best if mixed and refrigerated overnight. May be frozen before cooking.</div><br /><div></div><br /><div></div><br /><div><em>*I have made this many times, cooked and ate it right away and it is yummy. It is much better though the next day as left overs*</em></div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em>*This is almost like a homemade version of Hamburger Helper*</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-44139942555106596692008-09-05T11:39:00.000-07:002008-09-05T11:47:31.657-07:00Crock Pot Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwA2vqMN4BSYVvjT2vnHrKJunZJJwUsXFoAWAf3BWlG_OSMt-BP646L3oVEXuhrWtsrdtuvRhF4VLks3_xXoXkWvyFCW5ehEPee9mcAOz__teTZ9k6LvA-7CCOd4mEga54mG_TP8RLrQ/s1600-h/crockpotpizza.jpg"><img id="BLOGGER_PHOTO_ID_5242610686413333266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwA2vqMN4BSYVvjT2vnHrKJunZJJwUsXFoAWAf3BWlG_OSMt-BP646L3oVEXuhrWtsrdtuvRhF4VLks3_xXoXkWvyFCW5ehEPee9mcAOz__teTZ9k6LvA-7CCOd4mEga54mG_TP8RLrQ/s320/crockpotpizza.jpg" border="0" /></a><br /><div>1 pkg (12oz) wide egg noodles</div><br /><div>1 1/2 lb ground beef</div><br /><div>1/4 cup chopped onions (can substitute with minced onion if preferred)</div><br /><div>1 jar (28 oz) spaghetti sauce</div><br /><div>1 jar (4 1/2 oz) sliced mushrooms drained</div><br /><div>1 1/2 tsp Italian seasoning</div><br /><div>1 pkg (3 1/2 oz) sliced pepperoni</div><br /><div>3 cups (12 oz) shredded mozzarella</div><br /><div>3 cups (12 oz) shredded cheddar cheese</div><br /><div></div><br /><div></div><br /><div>Cook noodles according to package directions. In a large skillet, cook beef and onions over medium heat, drain. Stir in spaghetti sauce, mushrooms, and Italian seasoning. Drain noodles put in 5 qt crock pot coated with nonstick spray. Spread 1/3 of the meat into bottom of crock pot, cover with 1/3 of noodles, and pepperoni, sprinkle with 1/3 of the cheese. Repeat layers 2 more times. Cover and cook 3-4 hours. </div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-45131029655192725102008-09-05T11:25:00.000-07:002008-09-05T11:39:51.247-07:00Simply Delicious Pasta Primavera<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ZzW5Phz30US-NgAa3FBm8wc0p3Sro6J_KnoFDhutl_IDZtCWB3Lg4Mxd0KkRgyhgA7DxtR629gGhREQmnCFbODfGInQlvBvvu-itChUJqM365LyO9qM5cAQYSyGluBePy6efGldwso/s1600-h/pastaprimavera.jpg"><img id="BLOGGER_PHOTO_ID_5242608671212422018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ZzW5Phz30US-NgAa3FBm8wc0p3Sro6J_KnoFDhutl_IDZtCWB3Lg4Mxd0KkRgyhgA7DxtR629gGhREQmnCFbODfGInQlvBvvu-itChUJqM365LyO9qM5cAQYSyGluBePy6efGldwso/s320/pastaprimavera.jpg" border="0" /></a><br /><div>1/4 cup butter or margarine</div><br /><div>1 envelope <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Lipton</span> recipe secrets vegetable soup mix</div><br /><div>1 1/2 cups milk</div><br /><div>8 ounces linguine or spaghetti, cooked and drained</div><br /><div>1/4 cup grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Parmesan</span> cheese</div><br /><div></div><br /><div></div><br /><div><br />In medium saucepan, melt Spread over medium heat; stir in Lipton® Recipe Secrets® Vegetable Soup Mix and milk. Bring just to a boil over high heat. </div><br /><div><br />Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender. Toss hot linguine with sauce and Parmesan cheese.</div><br /><div></div><br /><div>Serves 4</div><br /><div>Prep Time 15 minutes</div><br /><div>Cook Time 12 minutes</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-78046510063436486532008-09-05T10:56:00.000-07:002008-09-05T11:24:52.444-07:00Rigatoni Chicken Round up1/2 (16oz) box rigatoni<br />4 cups hot water<br />4 chicken bouillon cubes<br />6 tbsp margarine<br />6 tbsp all purpose flour<br />1 tsp paprika<br />1/8 tsp pepper<br />4 cups diced, cooked chicken<br />1 tbsp parsley flakes<br />5 slices American cheese (I use enough to cover the top of my dish)<br /><br /><br />preheat oven to 350. Prepare rigatoni according to package directions. Drain. Dissolve bouillon in water and reserve. In saucepan, melt margarine and stir in flour and seasonings. Slowly add water. Cook and stir over low heat until thickened. Add Chicken and noodles, tossing gently to mix. Put in greased 9x13 casserole and put the cheese on top. Bake until bubbly and cheese is melted.<br /><br /><br /><em>*This recipe is not has hard as it may look in writing. It is a very delicious dish!*</em>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-84907389072467359642008-09-05T10:40:00.000-07:002008-09-05T10:47:56.386-07:00Colorful Kielbasa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M2AkWNyGUOqU2TD1cgCzIfmh5oIOydvNLSm4V3M39yl3sLz1hPWPKBu9XhiIYQP_ktmFmC5Gq__kzPb7JZG7q_75gRFNvUXKk1GdlqLtbT-u2zQozx2MOtDJY79iG0C9dcr66H-jOBk/s1600-h/colorfulkielbasa.jpg"><img id="BLOGGER_PHOTO_ID_5242595229333962402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M2AkWNyGUOqU2TD1cgCzIfmh5oIOydvNLSm4V3M39yl3sLz1hPWPKBu9XhiIYQP_ktmFmC5Gq__kzPb7JZG7q_75gRFNvUXKk1GdlqLtbT-u2zQozx2MOtDJY79iG0C9dcr66H-jOBk/s320/colorfulkielbasa.jpg" border="0" /></a><br /><div>1 can condensed cream of celery soup</div><br /><div>1 1/2 cups water</div><br /><div>1 tbsp butter or margarine</div><br /><div>1 lb smoked kielbasa cut in 1/2 inch pieces</div><br /><div>3/4 cup uncooked long grain rice</div><br /><div>1 pkg frozen peas (i use canned and it works just fine)</div><br /><div>1 jar (4 1/2 oz) sliced mushrooms drained</div><br /><div>1 cup shredded cheddar cheese</div><br /><div></div><br /><div></div><br /><div></div><br /><div>In skillet, combine soup, water, and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 15 minutes or until rice is almost tender. Stir in peas and mushrooms; cover and simmer 15 or until rice is tender and peas are heated through. Sprinkle with cheese, cover and let stand until melted. </div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-70577900948626565152008-08-27T11:55:00.000-07:002008-08-27T12:04:34.322-07:00Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRfQw22EJdQP6ST2xiJAYAS7_Ohd1b4ZPPNR_7jKuMmcCWZ1mgoKAKJXUbvNAob1lx3xAh_HEUw9UMaZGu5I0lIUfBa2ec5a7ZWwx6rO3121bh0Qe5hMFpREFaxe4_ExwczquqM4SOSU/s1600-h/lasagna.jpg"><img id="BLOGGER_PHOTO_ID_5239275253048371698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRfQw22EJdQP6ST2xiJAYAS7_Ohd1b4ZPPNR_7jKuMmcCWZ1mgoKAKJXUbvNAob1lx3xAh_HEUw9UMaZGu5I0lIUfBa2ec5a7ZWwx6rO3121bh0Qe5hMFpREFaxe4_ExwczquqM4SOSU/s320/lasagna.jpg" border="0" /></a><br /><div>8 lasagna noodles, uncooked (i didn't have any so I used bowtie pasta)</div><br /><div>1 lb. ground beef</div><br /><div>1 tsp italian seasoning</div><br /><div>28 oz jar spaghetti sauce</div><br /><div>1/3 cup water</div><br /><div>4 oz. can sliced mushrooms (drained)</div><br /><div>15 oz carton ricotta cheese</div><br /><div>2 cups shredded mozzerella cheese</div><br /><div></div><br /><div>1. Break noodles. Place half in bottom of grease slow cooker.</div><br /><div>2. brown ground beef in sauce pan. Drain. Stir in italian seasoning. Spread half ove noodles in slow cooker. </div><br /><div>3. Layer half of the sauce and water, half mushrooms, half, of ricotta, and mozzerella over beef. Repeat layers.</div><br /><div>4. Cover and cook on low 5 hours.</div><br /><div></div><br /><div><em>* I cooked my beef in the microwave while I was getting the other ingredients together to help save on time.*</em></div><br /><div><em></em></div><br /><div><em>**This recipe is complements of Fix it and forget it cook book, thanks**</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-24133907873009868022008-08-25T12:29:00.000-07:002008-08-25T12:42:10.560-07:00Chicken And Rice Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvbVTa9p31heupN2W4xltEWVFoVCD7YcISvG6RTCmv3i9Uuk3g-G3A3azj2BTv6hHNkDZ445PgXZTaikykO6hH_ZN2_iElOnai0sxTfldvTilH-GhrKjYc8yd_c_nJdkBoQzy0cOyv-c/s1600-h/MushroomDish-2.jpg"><img id="BLOGGER_PHOTO_ID_5238542799290940562" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvbVTa9p31heupN2W4xltEWVFoVCD7YcISvG6RTCmv3i9Uuk3g-G3A3azj2BTv6hHNkDZ445PgXZTaikykO6hH_ZN2_iElOnai0sxTfldvTilH-GhrKjYc8yd_c_nJdkBoQzy0cOyv-c/s320/MushroomDish-2.jpg" border="0" /></a><br /><div>2 Chicken bouillon cubes</div><br /><div>2 cups hot water</div><br /><div>1/2 cup margarine, melted</div><br /><div>6 oz box Uncle Ben's Wild Rice (original recipe), Uncooked</div><br /><div>4 1/2 oz jar/can sliced mushrooms</div><br /><div>10 oz can cooked chicken (I use 1 pkg Purdue ready chicken strips cut into bite size pieces)</div><br /><div></div><br /><div>1. Dissolve bouillon in water.</div><br /><div>2. Combine all ingredients, including rice seasoning packet, in slow cooker.</div><br /><div>3. Cover. Cook on High 2 hours or until rice is tender. (I let mine go for 4-6 hours on high without any problems)</div><br /><div></div><br /><div><em>NOTE:</em></div><br /><div><em>To reduce salt in the recipe, use 2 cups low- or no-sodium chicken broth instead of 2 chicken bouillon cubes and water.</em></div><br /><div><em></em></div><br /><div><em></em></div><br /><div><em>*This recipe is complements of Fix it and Forget it Cook Book*</em></div><br /><div><em></em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-66306249168393487522008-08-18T10:38:00.000-07:002008-08-18T11:13:48.893-07:00Honey Bun Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqy8bQew8K54tQ90tUoPzdaP-eoT7mOtQC1y7J_lvUDry5bGfDBhyphenhyphenNMe41iZn-Id1V6QxR9R8W7AJQ6bkJMjrfQJ22Y515DKLfQTVV5s3P4R7JaJTSepGETJPvmYIPlfRwNXmcbOFiIo/s1600-h/honey_bun_cake.jpg"><img id="BLOGGER_PHOTO_ID_5235922395914233762" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqy8bQew8K54tQ90tUoPzdaP-eoT7mOtQC1y7J_lvUDry5bGfDBhyphenhyphenNMe41iZn-Id1V6QxR9R8W7AJQ6bkJMjrfQJ22Y515DKLfQTVV5s3P4R7JaJTSepGETJPvmYIPlfRwNXmcbOFiIo/s320/honey_bun_cake.jpg" border="0" /></a><br /><div>CAKE:<br />1 pkg plain yellow cake mix<br />1 cup sour cream<br />3/4 cup oil<br />4 large eggs<br /><br /><br />FILLING:<br />1/3 cup honey<br />1/3 cup packed brown sugar<br />1 tbsp ground cinnamon<br />1/2 cup chopped pecans (optional)<br /><br />SUGAR GLAZE:<br />2 cups confectioner's sugar<br />1/3 cup milk<br />1 tsp pure vanilla extract<br /><br /><br /><br />Preheat oven to 350. Lightly mist a 13x9 in pan with oil spray. Place cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.<br /><br />Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl, through these ingredients to blend them slightly. Place the pan in the oven.<br /><br />Bake the cake until golden brown and springs bake when lightly pressed with your finger, 38-40 minutes. Remove pan from the oven and place on a wire rack to cool while you prepare the glaze.<br /><br />For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.<br /><br />NOTE: Store the cake covered in plastic wrap, at room temperature for up to 1 week, or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.<br /><br /><br /><em>*This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">recipe</span> is compliments of THE CAKE DOCTOR recipe book</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-75708594902419060692008-08-18T07:01:00.000-07:002008-08-18T07:09:19.500-07:00Watergate Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XXp0xYzuRVHO_UTLDMLbmgrai-65WtqK0U_4K8I41t8zTCr0Cj2sqA0WIzyjf2SLycwyhARrbKESiPUIk-M9QLPRHyduDJGh5DynULf0-fzDuN29_8rCypmm9eQgfeySNZKQn-yQBL0/s1600-h/watergate.jpg"><img id="BLOGGER_PHOTO_ID_5235859396907079506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XXp0xYzuRVHO_UTLDMLbmgrai-65WtqK0U_4K8I41t8zTCr0Cj2sqA0WIzyjf2SLycwyhARrbKESiPUIk-M9QLPRHyduDJGh5DynULf0-fzDuN29_8rCypmm9eQgfeySNZKQn-yQBL0/s320/watergate.jpg" border="0" /></a><br /><div>1 pkg Pistachio Pudding </div><br /><div>1 8 oz can crushed pineapple, DO NOT DRAIN</div><br /><div>1 cup pecans (optional, I do not use)</div><br /><div>1 8 oz tub cool whip ( I use light or fat free)</div><br /><div>1 cup marshmallows</div><br /><div></div><br /><div>Mix all ingredients well. Cover and refrigerate until ready to serve.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-80596931699105502462008-08-18T06:33:00.000-07:002008-08-18T11:16:52.335-07:00Cold Chicken and Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZDBzNSCxMnLqYUYS2gwZWGOhCOlcDTkDLGCvpqMhZCvyKiGUWLwbApLEN_r24ceLVCL0PsJxXulcdgyrLFq1OXDAtkqgzzyLo8sh_moN7SuFSm-qhDzU21mJT9gI-4dV3XCkScbyBdc/s1600-h/peas+and+pasta.jpg"><img id="BLOGGER_PHOTO_ID_5235857039599879490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZDBzNSCxMnLqYUYS2gwZWGOhCOlcDTkDLGCvpqMhZCvyKiGUWLwbApLEN_r24ceLVCL0PsJxXulcdgyrLFq1OXDAtkqgzzyLo8sh_moN7SuFSm-qhDzU21mJT9gI-4dV3XCkScbyBdc/s320/peas+and+pasta.jpg" border="0" /></a><br /><br />4-6 chicken breasts<br /><br /><br />2 to 2 1/2 cups water<br /><br /><br />6 oz vermicelli (or another thin pasta)<br /> <br />1 pint cherry tomatoes (optional) <br /> <br /><br />2 chicken bouillon cubes<br /><br /><br />1/4 cup chopped onion<br /><br /><br />1 can small green peas, early peas (drained)<br /><br /><br /><br /><br /><br /><br /><br /><br />Dissolve bouillon in water. Simmer chicken and onion in bouillon until done, ~45 minutes. Strain to reserve broth. Remove chicken and allow to cool and chop coarsely. Break vermicelli in to 2 pieces. Add enough water to broth to cook pasta according to package directions.<br /><br /><br /><br /><br /><br /><br /><br /><br />DRESSING:<br /><br /><br />1 1/2 tbsp grated onion<br /><br /><br />1/3 cup oil<br /><br /><br />1 1/2 tbsp sugar<br /><br /><br />1 1/2 tsp dried basil<br /><br /><br />3 tbsp red wine vinegar<br /><br /><br />3 tbsp lemon juice<br /><br /><br />1 1/2 tbsp season salt<br /><br /><br /><br /><br /><br /><br /><br /><br />While pasta is cooking combine ingredients for the dressing mixing well. When pasta is done, drain thoroughly and mix with chicken and dressing. Add peas and toss. Refrigerate at least 2 hrs. Toss in tomatoes when ready to serve if using them.<br /><br /><br />*The picture shows ham instead of chicken, I haven't tried it with ham before*<br /><br /><br /><em>** This recipe is complements of my Mom, Thanks**</em>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-2180031063452060482008-08-18T06:09:00.001-07:002008-08-18T06:33:04.590-07:00Pierogi Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vRQ8cCgwwwBo_x9bRUcBqb2z9OI-GaTSQemIsMvq7S3Yl-oTFQixeyQktmqYXDOJvPwkG1X_r1Eq73EmWKDNdxTNrDAnh1AUp-E8xjSuy6Myol2huY7oEmdYJULoUbU__I_DFLXStKY/s1600-h/pierogi.jpg"><img id="BLOGGER_PHOTO_ID_5235849989031418098" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vRQ8cCgwwwBo_x9bRUcBqb2z9OI-GaTSQemIsMvq7S3Yl-oTFQixeyQktmqYXDOJvPwkG1X_r1Eq73EmWKDNdxTNrDAnh1AUp-E8xjSuy6Myol2huY7oEmdYJULoUbU__I_DFLXStKY/s320/pierogi.jpg" border="0" /></a><br /><div>3 sticks margarine</div><br /><div>1 lb bowtie noodles cooked and drained</div><br /><div>3 lg potatoes diced and cooked</div><br /><div>1 lb Velveeta</div><br /><div>1/2 onion (or to taste)</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div>Preheat oven 350. Melt 1 stick margarine and put into a saucepan and mix with noodles. Mash potatoes with 1 stick margarine and Velveeta cheese. (Do not use milk when mashing potatoes). Mix mashed potatoes with noodles in a baking dish (9x13). Saute onions with last stick of margarine and pour over casserole. Bake covered 30 minutes if baking immediately, if refrigerated bake 1 hr.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-11953745042940243282008-08-18T05:57:00.000-07:002008-08-18T06:09:26.010-07:00Ultimate 7 Layer Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5Y1oc-v_K52_QDwJv-phBcOlCpn7zDVe2TDg9MdHFleYMWx0a-w97okRirPZPJpbTme8SZfooKdp-oVFMEO5LEncEzqUJzqXCgAjYUEnHqkpyyeTXcJKXXH3E91Th27ZjWgk8vc75-o/s1600-h/7layer.jpg"><img id="BLOGGER_PHOTO_ID_5235843157614990386" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5Y1oc-v_K52_QDwJv-phBcOlCpn7zDVe2TDg9MdHFleYMWx0a-w97okRirPZPJpbTme8SZfooKdp-oVFMEO5LEncEzqUJzqXCgAjYUEnHqkpyyeTXcJKXXH3E91Th27ZjWgk8vc75-o/s320/7layer.jpg" border="0" /></a><br /><div>1 can (16 oz) Taco Bell Home Originals Refried Beans (can use another brand)</div><br /><div>1 tbsp Taco Bell Home Originals Taco Seasoning Mix (can use another brand)</div><br /><div>1 cup Sour cream</div><br /><div>1 cup Taco Bell Home Originals Thick n' Chunky Salsa (can use another brand)</div><br /><div>1 cup shredded lettuce</div><br /><div>1 cup Mexican style shredded cheese</div><br /><div>1/2 cup green onion slices</div><br /><div>2 tbsp sliced pitted rip olives</div><br /><div>Ritz Chips Originals or Wheat Thins Baked snack crackers (or your choice of chips)</div><br /><div></div><br /><div>Mix beans and taco seasoning mix. Spread onto bottom of a 9" pie plate or quiche dish.</div><br /><div></div><br /><div>Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.</div><br /><div></div><br /><div>Serve with chips or crackers.</div><br /><div></div><br /><div>Makes 48 servings, 2 tbsp dip and 14 chips or 16 crackers each.</div><br /><div></div><br /><div>Prep time 10 minutes plus refrigerating.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-50745371436021333502008-08-18T05:52:00.000-07:002008-09-05T10:48:38.077-07:00Easy Chicken Pot Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1GP1X_0mbbFMIZdsUNyTtPCYGQzGNoy0jSSspv8fvxQgC6VhO5oTvRLrMdS7VNmJni98HZtJSfsoomZse_rUJN6Wbu8vAQh0DdQl6bJDXuSVKIJl8-ALuRAW74YzjwS8chzv6WZCnVo/s1600-h/chickenpotpie.jpg"><img id="BLOGGER_PHOTO_ID_5235841003734596914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1GP1X_0mbbFMIZdsUNyTtPCYGQzGNoy0jSSspv8fvxQgC6VhO5oTvRLrMdS7VNmJni98HZtJSfsoomZse_rUJN6Wbu8vAQh0DdQl6bJDXuSVKIJl8-ALuRAW74YzjwS8chzv6WZCnVo/s320/chickenpotpie.jpg" border="0" /></a><br /><div>1 can (10 4/3 oz) cream of chicken soup</div><br /><div>1 pkg (~9 oz) frozen mixed vegetables (I use 2 cans mixed vegetables drained)</div><br /><div>1 cup cubed chicken or turkey</div><br /><div>1/2 cup milk</div><br /><div>1 egg</div><br /><div>1 cup all purpose baking mix</div><br /><div></div><br /><div></div><br /><div>Preheat oven to 400. Mix soup vegetables and chicken and put in a 9" pie plate or I use a rectangle baking dish. Mix milk, egg, and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-45884210418563195732008-08-18T05:47:00.000-07:002008-08-18T05:52:11.866-07:00Creamy Pasta and Vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbIgn_c0rhaFvT9zA-kx4ONyHSlaZHT8fNMoMyS57_RojFwp1qFAzN1IwK7W5Rd3VF5DdwBdzeamJpHYiLYElu7W4Bxp-5jkOhQmpsRXi7cdDyMiWepJuZQEBx2xa-q4TQipi-POP1U0/s1600-h/veggies.jpg"><img id="BLOGGER_PHOTO_ID_5235839628459328450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbIgn_c0rhaFvT9zA-kx4ONyHSlaZHT8fNMoMyS57_RojFwp1qFAzN1IwK7W5Rd3VF5DdwBdzeamJpHYiLYElu7W4Bxp-5jkOhQmpsRXi7cdDyMiWepJuZQEBx2xa-q4TQipi-POP1U0/s320/veggies.jpg" border="0" /></a><br /><div>2 cups uncooked corkscrew-shaped pasta </div><br /><div>1 cup broccoli flowerets 1 medium carrot, sliced</div><br /><div>1 cup V8® 100% Vegetable Juice </div><br /><div>1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)</div><br /><div>1/4 tsp. garlic powder </div><br /><div>1/4 tsp. ground black pepper<br /></div><br /><div>Directions:<br />Prepare pasta according to pkg. directions. Add broccoli and carrot for last 5 min. of cooking time. Drain.<br />Mix vegetable juice, soup, garlic powder, pepper and pasta mixture and heat through, stirring occasionally.</div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-22728314632526473332008-08-13T12:29:00.000-07:002008-08-18T11:17:57.328-07:00Chickenetti1 cup chicken broth<br />16 oz pkg spaghetti, cooked<br />4-6 cups cubed chicken or turkey (it doesn't have to be cooked)<br />10 3/4 can cream of mushroom soup (cream of celery works too)<br />1 cup water<br />1/4 cup green peppers, chopped (I usually omit this ingredient)<br />1/2 cup diced celery<br />1/2 tsp. pepper<br />1 medium onion, grated (I use minced onion)<br />1/2 lb white, or yellow, American Cheese, cubed (I use Velveeta)<br /><br />1. Put broth, noodles and chicken into crock pot.<br />2. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients, then pour into crock pot.<br />3. Cover. Cook on low 2-3 hours if chicken is cooked, 4-6 if it is not.<br /><br /><br />VARIATIONS:<br />1. for a creamier dish, add an additional can of cream of chicken soup to step 2.<br />2. add 4 1/2 oz can chopped green chilies to step 2 for more zest.<br /><br /><br /><br /><em>*This recipe complements of Fix it and Forget it cook book*</em>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-25129269070031907062008-08-13T12:22:00.000-07:002008-08-18T11:18:35.925-07:00Creamy Chicken Italiano<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAhS1vzudC6ZDTrfcnt4U-UMQY9onUpSRcCV_A2QHf9sLKXGhzg6ZQiIkI5E0CTZCgmNw6bZiwu2VkhFBW3k5CquwGpqb8J7Db5q9XLvMWQ8L0IxrBw4OGvmSGSPc37yQPNWWaDsDsLQ/s1600-h/italianochicken.jpg"><img id="BLOGGER_PHOTO_ID_5234086550303427010" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAhS1vzudC6ZDTrfcnt4U-UMQY9onUpSRcCV_A2QHf9sLKXGhzg6ZQiIkI5E0CTZCgmNw6bZiwu2VkhFBW3k5CquwGpqb8J7Db5q9XLvMWQ8L0IxrBw4OGvmSGSPc37yQPNWWaDsDsLQ/s320/italianochicken.jpg" border="0" /></a><br /><div>4-6 boneless, skinless chicken breast</div><br /><div>12 oz jar mushroom gravy (I use walmart brand can chicken or beef gravy)</div><br /><div>1 cup milk</div><br /><div>8 oz pkg cream cheese, cubed</div><br /><div>4 1/2 oz can chopped green chilies</div><br /><div>1 pkg dry Italian salad dressing</div><br /><div></div><br /><div></div><br /><div>1. Place chicken in crock pot.</div><br /><div>2. Combine all other ingredients and pour over chicken in crock pot.</div><br /><div>2. Cover. Cook on low 4-6 hours. Serve over cooked noodles or rice.</div><div> </div><div><em>*This recipe complements of Fix it and Forget it Cook Book*</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0tag:blogger.com,1999:blog-6687223589337420063.post-82190612498385647532008-08-13T12:10:00.000-07:002008-08-18T11:19:17.805-07:00So You Forgot To Defrost<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w6-NgDYgCZ85ZNLWmjpxvNBMLHjAex1FXJB7S_x6B6G_LmgXdjdYp0SHQd77E00VMNbtevflyQyv8sB9rHdO979T2fF6F0p_PCUnAlS_p6WwqWKmFT6xXn6rUzTishemv_y_ZzG1FoY/s1600-h/chicken+and+rice.jpg"><img id="BLOGGER_PHOTO_ID_5234084488048039810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w6-NgDYgCZ85ZNLWmjpxvNBMLHjAex1FXJB7S_x6B6G_LmgXdjdYp0SHQd77E00VMNbtevflyQyv8sB9rHdO979T2fF6F0p_PCUnAlS_p6WwqWKmFT6xXn6rUzTishemv_y_ZzG1FoY/s320/chicken+and+rice.jpg" border="0" /></a><br /><div>6 boneless, Skinless frozen chicken breasts</div><br /><div>2 10 3/4 cans cream of chicken soup (cream of mushroom works too)</div><br /><div>4 oz can sliced mushrooms, drained</div><br /><div>3/4 tsp salt</div><br /><div>1/4 tsp pepper</div><br /><div></div><br /><div></div><br /><div>1. Place frozen chicken in the crock pot.</div><br /><div>2. mix together soup, mushrooms, salt, and pepper and pour over chicken.</div><br /><div>3 Cover. Cook on low 10-12 hours or on High 4-6. Serve over cooked rice.</div><div></div><div></div><div><em>*broccoli may be added to add a little color to the pot*</em></div><div><em></em> </div><div><em></em> </div><div><em>**This recipe complements of Fix it and Forget it Cook Book**</em></div>Melissahttp://www.blogger.com/profile/00413198140193975114noreply@blogger.com0